鹹魚——可唔可以食得高雅一點？試下啦，試過包你有野想講。
Hong Kong people are very particular about food. We always hear “When it comes to food, it’s important to consider…” factors like the taste, appearance, nutrient, trend and details, to name but a few. However, in my point of view, the popularity of a dish does not necessarily depend on its flavour or nutritional value. It is your feeling that matters how it tastes and how you regard the dish.

鹹魚哈密瓜三食製作Salted Fish & Melon Trio Recipe

材料 Ingredient：

鹹魚 1塊 Salted Fish x 1 Piece

哈密瓜 1個 Melon x 1

茅屋芝士 1盒 Cottage Cheese x 1 Pack

黑椒 適量 Black Pepper Appropriate Amount

做法 Method：

將的梅香鹹魚切件蒸熟，再放入焗爐用中火焗15-20分鐘至鹹魚乾身

Steam the sliced soft salted fish and put it in oven on medium heat for 15 to 20 minutes until the fish is completely dried off

Graduated at The Hong Kong Polytechnic University SPEED with Bachelor of Arts in Apply and Media Art in 2005. Price Chu is a Part-time lecturer in Hong Kong Design Institute and HKU Space, an active member of the non-profit art group, Project226, and the creative director of A Stroke Design Limited and fishycraft. Since 2002, He has participated in many art exhibitions. His works is exploring the relationship between mammonist and artist. Recently, His artworks mainly explore in performance art and new media art to response the society, life and himself.